Johnny KyungHwo

19/05/2026

06/05/2026

What if you made miso paste with bugs? 🤔
#번데기

02/05/2026

I wanted to see what salt was the best for fermentation 🤷‍♂️

From cheap MSG table salt all the way up to the worlds most expensive salt, 9x roasted bamboo salt 🧂

Featuring

10/04/2026

In my free time I see what I can grow koji on…

This is whole grain flour with just enough water added to make it clump, then steamed, cooled, inoculated with koji and put in a ziploc bag with holes poked in it for 2-3 days at 25-27 degrees Celsius.

The goal was to make a whole wheat nuruk(Korean rice wine starter) in a more controlled environment. I’ve yet to make rice wine with this but I look forward to how it will turn out.

I’m also trying to get back into photography after video and short form content took over my life… before all this content creator/influencer stuff became a thing for me I was very much a photography person. Now the itch to take photos is coming back.

09/04/2026

Soy sauce but make it beer 🤔

03/04/2026

What’s it like to be an influencer in small town korea? Join me for a day in the life!
#거제도

22/03/2026

Does spending lots of money on salt really make your ferments better? 🤔

08/03/2026

Shiitake mushroom soy sauce 👌

28/02/2026

Excess strawberries? Strawberry sake 🍓

02/02/2026

The ultimate 1 month oyster sauce 🦪

05/01/2026

In 2026 we have ascended to fermenting bugs 🧘
#번데기